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1
Prepare your favorite steamed egg custard ingredients.
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2
My family usually uses pea sprouts and lots of other simple ingredients such as potherb mustard.
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3
It's convenient and easy to use the broth from boiling chicken in Chinese dashi stockor from boiling chicken meatballs..
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4
It's already salty so you don't need to add any salt, but add 1 teaspoon salt if you are using a sodium free stock.
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5
Add the amount of dashi stock listed above, and turn on the heat.
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6
Evaporate the alcohol content and let cool before using.
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7
Use 3 eggs.
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Mix thoroughly as if cutting the egg whites.
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9
The point is to not beat the eggs!
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10
Combine with the cooled dashi.
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11
My family likes to use 180 ml stock per large egg.
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Please feel free to test it out and find what works for you.
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13
I made it with pea sports this time.
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14
I cut them short, and filled up a pot with them.
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15
Pour the egg and stock mixture into the pot.
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16
You don't really have to worry about straining when you are using lots of ingredients.
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Turn the heat on high.
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Cover with a lid once it begins to gently boil around the edges and turn white, and turn down to low.
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19
Tilt the lid a bit and steam to keep holes from forming.
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20
It's done once it swells a little around the center.
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21
The egg has solidified if it doesn't cloud up when you touch it with a cooking chopstick.
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22
Serve into individual portions and enjoy.
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23
You can enjoy a light chawanmushi dish if you make it directly in the pot.
